Za'atar Chicken & Farro Salad

with Beet, Goat Cheese & Pistachios

25 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In this elegant dish, we’re taking the classic combination of tangy goat cheese and sweet red beet and giving it delicious Middle Eastern flair. Seasoned with za’atar—a traditional Middle Eastern spice blend of oregano, sesame seeds and sumac—the pan-seared chicken is lightly smoky, crispy and succulent. For extra heartiness, we’re serving it over nutty farro mixed with mildly bitter arugula. Lastly, we’re garnishing the dish with the goat cheese and beet (marinated with red wine vinegar and shallot), along with a second classic pairing: fresh mint and earthy pistachios.

See Plans

Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
½ cup Semi-Pearled Farro
2 oz Arugula
1 Red Beet
1 bunch Mint
1 Tbsp Red Wine Vinegar
2 Tbsps Pistachios
1 Shallot
2 Tbsps Crumbled Goat Cheese
2 tsps Za'atar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the farro:

Heat 1 large pot of salted water and 1 small pot of salted water to boiling on high. Once the large pot of water is boiling, add the farro. Cook 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Cut off and discard the root ends of the beet; peel and medium dice. (To avoid staining, line your cutting board with paper towels.) Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a medium bowl with the vinegar. Finely chop the arugula. Pick the mint leaves off the stems; discard the stems. Roughly chop the pistachios.

3 Cook & dress the beet:

While the farro continues to cook, add the beet to the small pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a knife. Drain thoroughly and rinse under cold water for 20 to 30 seconds to stop the cooking process. Transfer to the bowl of shallot-vinegar mixture. Toss to coat and season with salt and pepper to taste.

4 Cook the chicken:

While the beet cooks, pat the chicken dry with paper towels; season on both sides with salt, pepper and the za’atar. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer the cooked chicken to a cutting board.

5 Make the farro salad:

Add the arugula to the pot of cooked farro. Drizzle with olive oil and stir to combine; season with salt and pepper to taste.

6 Plate your dish:

Just before serving, slice the cooked chicken crosswise on an angle. Divide the farro salad between 2 plates. Top with the sliced chicken and dressed beet. Garnish with the mint (finely chopping just before adding), pistachios and goat cheese. Enjoy!